Canned coconut milk is a luxurious ingredient, it adds an unmistakable richness to Thai and Indian currries and I am happy to report that coconut milk can be used very successfully as an “ice cream” base.
You could certainly make a straight coconut sorbet but my detox required no sugar so I opted for a version that used ripe bananas as a sweetener and almond butter for added texture and flavor. A little touch of vanilla extract and a small amount of agave pulled the recipe together.
Adjust the recipe to suit your preferences, add a bit more agave, almond butter or a touch of almond extract. Top your dish with some toasted almonds, shredded coconut or chocolate shavings.
This “ice cream” is certainly a healthier option to traditional ice cream which is loaded with butter fat and sugar. And here’s the good news: It is wholly satisfying (see pic below, if you don’t believe me).
I make homemade ice cream in my Cuisinart Ice Cream Maker. It worked especially well with this vegan version because as it froze the ice cream it incorporated air, in effect lightening the finished product.
Banana Almond Vegan Ice Cream
1 (13.5) oz. can coconut milk (full fat is better than light in this recipe)
2 ripe bananas, sliced
2 – 4 Tbsp. almond butter (to taste)
1- 2 Tbsp. agave (to taste)
2 tsp. vanilla extract
pinch kosher salt
Add all of the ingredients to a blender or food processor and process until smooth. Refrigerate the mixture overnight.
Give the mixture a good stir until it is smooth and pour it into an ice cream maker and freeze according to manufacturer instructions.
Serve immediately or transfer ice cream to a freezer-safe container and freeze until it’s time for dessert. When serving this ice cream straight from the freezer, allow it to warm up for 10 minutes so that it softens up a bit making it easier to serve and eat.
FMI on Meatless Monday, click here.